Sunday, April 29, 2012
Planting Guide for May/June - moon phases
Here are the next planting cycles, per the Farmers' Almanac:
~~~MAY 2012~~~
1st-2nd A Barren Period. Good For Killing Plant Pests, Cultivating, Or Taking A Short Vacation.
3rd-4th Excellent Time For Planting Corn, Beans, Peppers, And Other Aboveground Crops. Favorable For Sowing Hay, Fodder Crops, And Grains. Plant Flowers.
5th-7th Plant Carrots, Beets, Onions, Turnips, And Other Root Crops At This Time. Cabbage, Lettuce, And Other Leafy Vegetables Will Do Well. Planting Seedbeds. Good For Transplanting.
8th-9th Do No Planting.
10th-12th Plant Late Beets, Potatoes, Onions, Carrots, And Other Root Crops.
13th-14th Kill Plant Pests On These Barren Days.
15th-16th Favorable Time For Planting Late Root Crops. Also Good For Vine Crops That Can Be Planted Now. Set Strawberry Plants. Good Days For Transplanting.
17th-18th Poor Planting, Fine For Cultivating Or Spraying.
19th-20th Favorable Planting Days: First Day For Root Crops. Good Day For Transplanting. Last Day For Beans, Corn, Cotton, Tomatoes, Peppers, And Other Aboveground Crops.
21st-22nd Any Seed Planted Now Will Tend To Rot.
23rd-24th Most Favorable For Planting Corn, Cotton, Okra, Beans, Peppers, Eggplant, And Other Aboveground Crops. Plant Seedbeds And Flower Gardens.
25th-29th A Barren Period. Good For Killing Plant Pests, Cultivating, Or Taking A Short Vacation.
30th-31st Excellent Time For Planting Corn, Beans, Peppers, And Other Aboveground Crops. Favorable For Sowing Hay, Fodder Crops, And Grains. Good For Planting Flowers.
~~~JUNE 2012~~~
1st-3rd Extra Good For Planting Fall Lettuce, Cabbage, Cauliflower, Collards, And Other Leafy Vegetables. All Aboveground Crops Planted Now Will Do Well. Plant Seedbeds.
4th-5th Poor Planting Days. Cut Hay Or Do General Farm Work.
6th-8th Plant Late Beets, Potatoes, Onions, Carrots And Other Root Crops.
9th-10th Poor Days For Planting. Kill Plant Pests, Spray, Fertilize, Do General Farm Work.
11th-13th Favorable Time For Planting Late Root Crops. Also Good For Vine Crops. Set Strawberry Plants. Good Days For Transplanting.
14th-15th Cut Hay Or Do Plowing On These Barren Days.
16th-17th Good Days For Planting Root Crops. Good Days For Transplanting.
18th-19th Seeds Planted Now Tend To Rot In The Ground.
20th-21st Plant Tomatoes, Beans, Peppers, Corn, Cotton, And Other Aboveground Crops On These Most Fruitful Days. Plant Seedbeds And Flower Gardens.
22nd-25th Poor Period For Planting. Kill Plant Pests, Clear Fence Rows, Clear Land.
26th-28th Favorable For Planting Peas, Beans, Tomatoes, And Other Fall Crops Bearing Yield Aboveground. Sow Grains And Forage Crops Now. Plant Flowers.
***************************************************
Enjoy your planting, and happy spring! Loving the green here everywhere!
Monday, April 23, 2012
Uh...spring? Where'd ya go? A Snow Angel for the Birds + Cowboy Chili w/ Corn Dumplings
SNOW STORM! SNOW DAY!
“I love snow for the same reason I love Christmas: It brings people together while time stands still." ~Rachel Cohn
Since the bikes won't be out today, here's a link for fun things to do on your snow day!
http://familyfun.go.com/parties/snow-day-party-704860/
Have fun with your snow parties! We'll be making snow cones, hot cocoa and chili!
QUICK COWBOY CHILI WITH CORN DUMPLINGS
Ingredients:
**************
2 tbsp. oil
1 onion, diced
3 cloves garlic, minced
2 lbs. lean ground beef
2 tbsp. flour
1-2 tbsp. chili powder
1 tsp. dried oregano leaves
1/2 tsp. ground cumin
1 (28 oz.) can diced tomatoes in juice
1 (7 oz.) can diced green chilies
Salt, pepper
2 c. shredded Cheddar cheese
2 eggs
1/3 c. sour cream
1 (8 1/2 oz.) pkg. corn muffin mix
1 (12 oz.) can whole kernel corn, drained
Directions:
*************
Heat oil in large skillet. Add onion and garlic and saute until translucent. Add ground beef and cook, stirring to break into chunks, until well browned. Drain off any excess fat.
Combine flour, chili powder, oregano and cumin in small bowl and sprinkle evenly over meat mixture. Cook mixture, stirring, 20-30 seconds longer. Stir in tomatoes and green chilies, season to taste with salt and pepper. Transfer mixture to 13 x 9 inch baking dish and sprinkle with cheese. Set aside.
Beat eggs with sour cream just to blend. Add to corn muffin mix and stir just until dry ingredients are moistened. Fold in drained corn. Drop by rounded spoonfuls on top of casserole, spacing evenly. Bake at 375 degrees for 30-35 minutes, or until corn dumplings are beginning to brown and sauce is bubbling. Remove from oven and let stand about 10 minutes before serving.
***********************************************
"About the woodlands I will go
To see the cherry hung with snow."
~A.E. Housman
Wednesday, April 18, 2012
Recipe Wednesday! This little piggy goes to the butcher...
A few of our pigs go to the butcher next week, so I'm gathering up my meal recipes for fresh pork. Here are some delicious dishes for you to try too!
PORK PICCATA
Ingredients:
Pork tenderloin (about 1 lb.)
Salt
Freshly ground black pepper
1/4 cup all-purpose flour
2 Tbsp. olive oil
1/2 lemon, sliced
1 clove garlic, minced
1 cup chicken stock
1/4 cup fresh lemon juice (juice of about 2 lemons)
3 Tbsp. capers, drained and rinsed
3 Tbsp. butter
2 Tbsp. chopped fresh parsley
lemon slices for garnish
Directions:
Preheat the oven to the lowest temperature possible — usually around 170°F.
Prepare the pork medallions. Remove the silver skin (the silver membrane found on part of the exterior of the tenderloin) by running a sharp knife underneath it and cutting it off the meat. Slice the tenderloin into 1-inch slices. Pound these slices gently with a meat pounder until they are approximately 3/4-inch thick. Season the pork medallions with salt and pepper. Lightly dredge the pork in the flour and shake off any excess.
Heat a large skillet over medium-high heat. Once the skillet is hot, add the olive oil and sear the pork in batches for about 1-1/2 to 2 minutes per side. Remove the pork and place on a platter, cover with aluminum foil, and place in the oven to keep warm.
Reduce the heat to medium, add the lemon slices to the skillet, and brown lightly. Then add the garlic to the skillet and cook for another minute, taking care not to burn the drippings in the skillet. Add the chicken stock and simmer, scraping up any brown bits on the bottom of the skillet, until the liquid has reduced by half — about 8 minutes.
Add the lemon juice and capers to the skillet and continue to simmer for another 2 minutes. Remove the skillet from the heat and stir in the butter to thicken the sauce. Add the parsley and season to taste with salt and pepper. Return the pork medallions and any juices to the skillet and turn to coat all the pieces in the sauce. Serve immediately.
***********************
CROCKPOT MEXICAN PULLED PORK
(FOR TACOS!)
1 lb pork tenderloin, or chicken
1 15 oz can tomato sauce, or one 12oz jar salsa
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon brown sugar
1 teaspoon cayenne pepper
½ teaspoon salt
3 cloves garlic, minced
Place pork in the base of your slow cooker. In a small bowl, stir together all remaining ingredients. Pour evenly over pork. Cook on low for 8 hours. When done, shred the pork using two forks, pulling against the grain of the meat. Serve in warmed tortillas (hard or soft) with shredded lettuce, chopped tomatoes, grated cheddar cheese, and sour cream. Garnish with chopped scallions.
**********************
BARBECUE PORK FOR A CROWD
1 large pork loin roast (3-5 pounds)
2 cups water or flavored liquid to taste (apple cider, chicken broth, etc.)
Homemade barbecue sauce or one bottle of your favorite sauce
Salt and pepper to taste
Place the roast into a slow cooker and add liquid.
Cook on low for eight hours. Check occasionally to see that liquid hasn’t cooked off.
Remove and trim all fat from the roast and drain juices from the cooker.
Return roast to the cooker and, using two forks, shred the pork.
Add barbecue sauce, salt, and pepper and cook on low an additional 1-2 hours.
*************************
"Ever consider what pets must think of us? I mean, here we come back from a grocery store with the most amazing haul - chicken, pork, half a cow. They must think we're the greatest hunters on earth!"
~Anne Tyler
(or, back from the butcher!)
PORK PICCATA
Ingredients:
Pork tenderloin (about 1 lb.)
Salt
Freshly ground black pepper
1/4 cup all-purpose flour
2 Tbsp. olive oil
1/2 lemon, sliced
1 clove garlic, minced
1 cup chicken stock
1/4 cup fresh lemon juice (juice of about 2 lemons)
3 Tbsp. capers, drained and rinsed
3 Tbsp. butter
2 Tbsp. chopped fresh parsley
lemon slices for garnish
Directions:
Preheat the oven to the lowest temperature possible — usually around 170°F.
Prepare the pork medallions. Remove the silver skin (the silver membrane found on part of the exterior of the tenderloin) by running a sharp knife underneath it and cutting it off the meat. Slice the tenderloin into 1-inch slices. Pound these slices gently with a meat pounder until they are approximately 3/4-inch thick. Season the pork medallions with salt and pepper. Lightly dredge the pork in the flour and shake off any excess.
Heat a large skillet over medium-high heat. Once the skillet is hot, add the olive oil and sear the pork in batches for about 1-1/2 to 2 minutes per side. Remove the pork and place on a platter, cover with aluminum foil, and place in the oven to keep warm.
Reduce the heat to medium, add the lemon slices to the skillet, and brown lightly. Then add the garlic to the skillet and cook for another minute, taking care not to burn the drippings in the skillet. Add the chicken stock and simmer, scraping up any brown bits on the bottom of the skillet, until the liquid has reduced by half — about 8 minutes.
Add the lemon juice and capers to the skillet and continue to simmer for another 2 minutes. Remove the skillet from the heat and stir in the butter to thicken the sauce. Add the parsley and season to taste with salt and pepper. Return the pork medallions and any juices to the skillet and turn to coat all the pieces in the sauce. Serve immediately.
***********************
CROCKPOT MEXICAN PULLED PORK
(FOR TACOS!)
1 lb pork tenderloin, or chicken
1 15 oz can tomato sauce, or one 12oz jar salsa
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon brown sugar
1 teaspoon cayenne pepper
½ teaspoon salt
3 cloves garlic, minced
Place pork in the base of your slow cooker. In a small bowl, stir together all remaining ingredients. Pour evenly over pork. Cook on low for 8 hours. When done, shred the pork using two forks, pulling against the grain of the meat. Serve in warmed tortillas (hard or soft) with shredded lettuce, chopped tomatoes, grated cheddar cheese, and sour cream. Garnish with chopped scallions.
**********************
BARBECUE PORK FOR A CROWD
1 large pork loin roast (3-5 pounds)
2 cups water or flavored liquid to taste (apple cider, chicken broth, etc.)
Homemade barbecue sauce or one bottle of your favorite sauce
Salt and pepper to taste
Place the roast into a slow cooker and add liquid.
Cook on low for eight hours. Check occasionally to see that liquid hasn’t cooked off.
Remove and trim all fat from the roast and drain juices from the cooker.
Return roast to the cooker and, using two forks, shred the pork.
Add barbecue sauce, salt, and pepper and cook on low an additional 1-2 hours.
*************************
"Ever consider what pets must think of us? I mean, here we come back from a grocery store with the most amazing haul - chicken, pork, half a cow. They must think we're the greatest hunters on earth!"
~Anne Tyler
(or, back from the butcher!)
Wednesday, March 28, 2012
Recipe Wednesday! CONGRATS! Wedding soup and cookies, in honor of my bro + new sis!
The family nuptials we attended this weekend have me thinking of recipes that celebrate wedded bliss. These two are a match made in heaven! (The people AND the food!)
ITALIAN WEDDING SOUP
Ingredients:
1 pound extra-lean ground beef
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2 1/2 quarts chicken broth
2 cups spinach - packed, rinsed and thinly sliced
1 cup seashell pasta
3/4 cup diced carrots
Directions:
In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.
************************
ITALIAN WEDDING COOKIES
Ingredients:
1 1/2 cups unsalted butter
3/4 cup confectioners' sugar
3/4 teaspoon salt
1 1/2 cups finely ground almonds
4 1/2 teaspoons vanilla extract
3 cups sifted all-purpose flour
1/3 cup confectioners' sugar for rolling
Directions:
Preheat oven to 325 degrees F (165 degrees C).
Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.
Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.
*************************
"A successful marriage requires falling in love many times, always with the same person."
~Mignon McLaughlin
ITALIAN WEDDING SOUP
Ingredients:
1 pound extra-lean ground beef
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2 1/2 quarts chicken broth
2 cups spinach - packed, rinsed and thinly sliced
1 cup seashell pasta
3/4 cup diced carrots
Directions:
In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.
************************
ITALIAN WEDDING COOKIES
Ingredients:
1 1/2 cups unsalted butter
3/4 cup confectioners' sugar
3/4 teaspoon salt
1 1/2 cups finely ground almonds
4 1/2 teaspoons vanilla extract
3 cups sifted all-purpose flour
1/3 cup confectioners' sugar for rolling
Directions:
Preheat oven to 325 degrees F (165 degrees C).
Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.
Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.
*************************
"A successful marriage requires falling in love many times, always with the same person."
~Mignon McLaughlin
Wednesday, March 14, 2012
VOICI! Two Truly FRENCH recipes - Bread-machine BRIOCHE + Filled French CREPES
Bonjour! I love fancy breads, and I love them MORE when I can make them so easily! This rich, eggy BRIOCHE takes only 15 minutes to prep and 20 minutes to bake. The CREPES are a classic, and wonderful filled with rich PASTRY CREAM and fresh fruit. Try them also for LUNCH, filled with diced ham + shredded swiss cheese, or shredded chicken + sauteed mushrooms. Délicieux!
FRENCH BRIOCHE
(for the bread machine)
[brioche machine à pain]
Ingredients:
1/3 cup warm water (110 degrees F/45 degrees C)
3 eggs
2 egg yolks
3/4 cup butter, softened
3 1/3 cups all-purpose flour
1/4 cup white sugar
1/2 tsp active dry yeast
~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 egg white
2 tablespoons water
Directions:
Place the first seven ingredients in bread machine in order suggested by your manufacturer. Select dough cycle.
Turn finished dough out onto a lightly floured board and knead 5 to 10 times. Separate into 2 or 3 pieces. Roll with hands into strips. Braid or twist strips together. Place onto a parchment lined baking sheet. Set aside to rise in a warm place until doubled in size.
Preheat the oven to 350 degrees F (175 degrees C). Whisk together 1 egg white and the water. Brush onto the top of the loaf.
Bake in the preheated oven until deep golden brown, about 20 minutes.
**************************
FILLED FRENCH CREPES
[crêpes fourrées]
Ingredients:
1 cup all-purpose flour
1 tsp white sugar
1/4 tsp salt
3 eggs
2 cups milk
2 Tbs butter, melted
Directions:
Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
Fill with pastry cream (recipe below) and fresh fruit.
*********************
PASTRY CREAM FILLING
[crème pâtissière]
Ingredients:
3 egg yolks
3 cups milk
1/2 cup sugar
1/3 cup cornstarch
1/4 tsp salt
3/4 tsp vanilla
Directions:
BEAT egg yolks well in medium bowl or glass measure; gradually stir in milk until blended.
MIX sugar, cornstarch and salt in large heavy saucepan. GRADUALLY stir in a small amount of milk mixture, making a smooth paste. Gradually stir in remaining milk mixture until blended.
COOK over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, 20 to 25 minutes. BOIL and stir 1 minute. REMOVE from heat immediately.
COOL quickly: Set pan in larger pan of ice water. STIR occasionally and gently for a few minutes to hasten cooling. STIR IN vanilla. PRESS piece of plastic wrap onto surface of pastry cream to prevent "skin" from forming. REFRIGERATE until thoroughly chilled, at least 1 hour.
*******************
JOUIR! [Enjoy!]
Bien manger est la meilleure vengeance!
[Eating well is the best revenge!]
FRENCH BRIOCHE
(for the bread machine)
[brioche machine à pain]
Ingredients:
1/3 cup warm water (110 degrees F/45 degrees C)
3 eggs
2 egg yolks
3/4 cup butter, softened
3 1/3 cups all-purpose flour
1/4 cup white sugar
1/2 tsp active dry yeast
~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 egg white
2 tablespoons water
Directions:
Place the first seven ingredients in bread machine in order suggested by your manufacturer. Select dough cycle.
Turn finished dough out onto a lightly floured board and knead 5 to 10 times. Separate into 2 or 3 pieces. Roll with hands into strips. Braid or twist strips together. Place onto a parchment lined baking sheet. Set aside to rise in a warm place until doubled in size.
Preheat the oven to 350 degrees F (175 degrees C). Whisk together 1 egg white and the water. Brush onto the top of the loaf.
Bake in the preheated oven until deep golden brown, about 20 minutes.
**************************
FILLED FRENCH CREPES
[crêpes fourrées]
Ingredients:
1 cup all-purpose flour
1 tsp white sugar
1/4 tsp salt
3 eggs
2 cups milk
2 Tbs butter, melted
Directions:
Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
Fill with pastry cream (recipe below) and fresh fruit.
*********************
PASTRY CREAM FILLING
[crème pâtissière]
Ingredients:
3 egg yolks
3 cups milk
1/2 cup sugar
1/3 cup cornstarch
1/4 tsp salt
3/4 tsp vanilla
Directions:
BEAT egg yolks well in medium bowl or glass measure; gradually stir in milk until blended.
MIX sugar, cornstarch and salt in large heavy saucepan. GRADUALLY stir in a small amount of milk mixture, making a smooth paste. Gradually stir in remaining milk mixture until blended.
COOK over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, 20 to 25 minutes. BOIL and stir 1 minute. REMOVE from heat immediately.
COOL quickly: Set pan in larger pan of ice water. STIR occasionally and gently for a few minutes to hasten cooling. STIR IN vanilla. PRESS piece of plastic wrap onto surface of pastry cream to prevent "skin" from forming. REFRIGERATE until thoroughly chilled, at least 1 hour.
*******************
JOUIR! [Enjoy!]
Bien manger est la meilleure vengeance!
[Eating well is the best revenge!]
Wednesday, March 7, 2012
Itching to PLANT? Here's the current calendar for Moon-phase/sign planting!
With this warm weather, everyone wants to be outdoors, and gardeners are ready to plant and start those seedlings! Here's the next 2 month phase calendar for planting...
MARCH 2012
5th-8th A Most Barren Period, Best For Killing Plant Pests Or Doing Chores Around The Farm.
9th-11th Favorable Days For Planting Root Crops, Fine For Sowing Hay, Fodder Crops, And Grains. Plant Flowers.
12th-13th Excellent Time For Planting Root Crops That Can Be Planted Now, And For Starting Seedbeds. Good Days For Transplanting.
14th-16th Poor Planting Days.
17th-18th Any Root Crops That Can Be Planted Now Will Do Well.
19th-20th A Barren Period, Best Suited For Killing Pests. Do Plowing And Cultivating.
21st-22nd Favorable Planting Days: First Day For Beets, Carrots, Radishes, Salsify, Turnips, Peanuts, And Other Root Crops. Good Day For Transplanting. Last Day For Aboveground Crops. Both Days Good For Planting Cucumbers, Melons, Pumpkins And Other Vine Crops, And For Setting Strawberry Plants.
23rd-24th Cultivate And Spray, But Do No Planting.
25th-27th Favorable For Planting Crops Bearing Yield Above The Ground.
28th-29th Seeds Planted Now Will Rot In The Ground.
30th-31st Best Planting Days For Aboveground Crops, Especially Peas, Beans, Cucumbers And Squash, Where Climate Is Suitable. Plant Seedbeds And Flower Gardens.
APRIL 2012
1st-4th Grub Out Weeds, Briars, And Plant Pests.
5th-7th First Day Good For Planting Corn, Melons, Squash, Tomatoes, And Other Aboveground Crops. Last Days Favorable For Planting Root Crops. All Days Favorable For Sowing Grains, Hay And Fodder Crops, And Planting Flowers.
8th-9th Good Days For Planting Beets, Carrots, Radishes, Turnips, Peanuts, And Root Crops. Also Good For Cabbage, Cauliflower, Lettuce, Kale, Celery, And Other Leafy Vegetables. Start Seedbeds. Good Days For Transplanting.
10th-12th Barren Period. Do No Planting.
13th-14th Favorable Days For Planting Beets, Carrots, Turnips, Radishes, Onions, And Root Crops.
15th-17th Excellent Time To Kill Weeds, Briars, Poison Ivy, And Plant Pests.
18th-19th Favorable Days For Planting Root Crops, Extra Good For Vine Crops. Set Strawberry Plants. Good Days For Transplanting.
20th-21st Poor Planting Day. Break Ground Or Cultivate.
22nd-23rd Favorable Days For Planting Beans, Corn, Cotton, Tomatoes, Peppers, And Aboveground Crops.
24th-25th Poor Days For Planting, Seeds Will Rot In The Ground.
26th-27th Plant Tomatoes, Beans, Peppers, Corn, Cotton, And Other Aboveground Crops. Plant Seedbeds. Start Flower Gardens.
28th-30th Grub Out Weeds, Briars, And Other Plant Pests.
Good luck with your gardens this year, and have fun getting dirty! :)
MARCH 2012
5th-8th A Most Barren Period, Best For Killing Plant Pests Or Doing Chores Around The Farm.
9th-11th Favorable Days For Planting Root Crops, Fine For Sowing Hay, Fodder Crops, And Grains. Plant Flowers.
12th-13th Excellent Time For Planting Root Crops That Can Be Planted Now, And For Starting Seedbeds. Good Days For Transplanting.
14th-16th Poor Planting Days.
17th-18th Any Root Crops That Can Be Planted Now Will Do Well.
19th-20th A Barren Period, Best Suited For Killing Pests. Do Plowing And Cultivating.
21st-22nd Favorable Planting Days: First Day For Beets, Carrots, Radishes, Salsify, Turnips, Peanuts, And Other Root Crops. Good Day For Transplanting. Last Day For Aboveground Crops. Both Days Good For Planting Cucumbers, Melons, Pumpkins And Other Vine Crops, And For Setting Strawberry Plants.
23rd-24th Cultivate And Spray, But Do No Planting.
25th-27th Favorable For Planting Crops Bearing Yield Above The Ground.
28th-29th Seeds Planted Now Will Rot In The Ground.
30th-31st Best Planting Days For Aboveground Crops, Especially Peas, Beans, Cucumbers And Squash, Where Climate Is Suitable. Plant Seedbeds And Flower Gardens.
APRIL 2012
1st-4th Grub Out Weeds, Briars, And Plant Pests.
5th-7th First Day Good For Planting Corn, Melons, Squash, Tomatoes, And Other Aboveground Crops. Last Days Favorable For Planting Root Crops. All Days Favorable For Sowing Grains, Hay And Fodder Crops, And Planting Flowers.
8th-9th Good Days For Planting Beets, Carrots, Radishes, Turnips, Peanuts, And Root Crops. Also Good For Cabbage, Cauliflower, Lettuce, Kale, Celery, And Other Leafy Vegetables. Start Seedbeds. Good Days For Transplanting.
10th-12th Barren Period. Do No Planting.
13th-14th Favorable Days For Planting Beets, Carrots, Turnips, Radishes, Onions, And Root Crops.
15th-17th Excellent Time To Kill Weeds, Briars, Poison Ivy, And Plant Pests.
18th-19th Favorable Days For Planting Root Crops, Extra Good For Vine Crops. Set Strawberry Plants. Good Days For Transplanting.
20th-21st Poor Planting Day. Break Ground Or Cultivate.
22nd-23rd Favorable Days For Planting Beans, Corn, Cotton, Tomatoes, Peppers, And Aboveground Crops.
24th-25th Poor Days For Planting, Seeds Will Rot In The Ground.
26th-27th Plant Tomatoes, Beans, Peppers, Corn, Cotton, And Other Aboveground Crops. Plant Seedbeds. Start Flower Gardens.
28th-30th Grub Out Weeds, Briars, And Other Plant Pests.
Good luck with your gardens this year, and have fun getting dirty! :)
Thursday, March 1, 2012
Recipe Thursday! SUPER FAST desserts for your family or a bake sale!
When time is of the essence and you need sweets FAST!
Try these two go-to zippy desserts!
QUICK COCONUT PIE
Ingredients:
12-oz. can of evaporated milk, minus 4 Tbsp.
1 stick of butter or margarine, melted
4 eggs
2 cups sugar
7-oz. bag of shredded coconut
1 tsp. vanilla
2 unbaked 9-inch pie shells
Directions:
Preheat oven to 350°F. Mix all ingredients together and pour into two unbaked pie shells. Bake until firm — about 35 minutes.
******************
FAST LEMON BARS
Ingredients:
Crust:
1-1/3 cup crumbled vanilla wafers
2 Tbsp sugar
5 Tbsp butter, melted
Filling:
1 cup sugar
2 eggs, beaten
1/2 tsp lemon zest
juice of 1 lemon
1/2 tsp vanilla extract
2 Tbsp flour
Confectioner’s sugar, for garnish
Directions:
Preheat oven to 350 degrees. Spray a two-quart tbaking dish with nonstick cooking spray. In a mixing bowl, combine crust ingredients and then press into the bottom of the baking dish. Bake for 10 minutes and remove. Whisk together all filling ingredients and then pour over the crust. Bake for 25–30 minutes, or until center is set. Cool and serve room temperature or refrigerate and serve chilled, dusted with confectioner’s sugar. Let cool on a wire rack for at least 45 minutes before refrigerating to fight condensation.
**************************
"Fast is fine, but accuracy is everything."
~Wyatt Earp
Try these two go-to zippy desserts!
QUICK COCONUT PIE
Ingredients:
12-oz. can of evaporated milk, minus 4 Tbsp.
1 stick of butter or margarine, melted
4 eggs
2 cups sugar
7-oz. bag of shredded coconut
1 tsp. vanilla
2 unbaked 9-inch pie shells
Directions:
Preheat oven to 350°F. Mix all ingredients together and pour into two unbaked pie shells. Bake until firm — about 35 minutes.
******************
FAST LEMON BARS
Ingredients:
Crust:
1-1/3 cup crumbled vanilla wafers
2 Tbsp sugar
5 Tbsp butter, melted
Filling:
1 cup sugar
2 eggs, beaten
1/2 tsp lemon zest
juice of 1 lemon
1/2 tsp vanilla extract
2 Tbsp flour
Confectioner’s sugar, for garnish
Directions:
Preheat oven to 350 degrees. Spray a two-quart tbaking dish with nonstick cooking spray. In a mixing bowl, combine crust ingredients and then press into the bottom of the baking dish. Bake for 10 minutes and remove. Whisk together all filling ingredients and then pour over the crust. Bake for 25–30 minutes, or until center is set. Cool and serve room temperature or refrigerate and serve chilled, dusted with confectioner’s sugar. Let cool on a wire rack for at least 45 minutes before refrigerating to fight condensation.
**************************
"Fast is fine, but accuracy is everything."
~Wyatt Earp
Subscribe to:
Posts (Atom)